Moroccan Salad

    8 hours 50 minutes

    A very filling and tasty lentil salad. It is very quick to make but takes some planning as the lentils must soak. Once made, the salad will keep up to a day.

    1 person made this

    Serves: 6 

    • 2 cups lentils
    • 1 onion, studded with 2 cloves
    • 1 bay leaf
    • salt, to taste
    • 1 tablespoon green capsicum, finely chopped
    • 1 tablespoon spring onion, finely sliced
    • 1 tablespoon parsley, chopped
    • 2 tablespoons cider vinegar
    • 3 tablespoons olive oil
    • 1/4 cup peanut oil
    • freshly ground black pepper, to taste

    Preparation:20min  ›  Cook:30min  ›  Extra time:8hours soaking  ›  Ready in:8hours50min 

    1. Soak the lentils overnight. Drain and put in a saucepan with water to cover. Add the onion, bay leaf and salt to taste. Bring to the boil and simmer until the lentils are tender but not mushy, about 30 minutes. Drain and discard the onion and bay leaf. Chill.
    2. Place the lentils in a serving bowl and sprinkle with the capsicum, spring onion and parsley. Combine the vinegar, olive oil and peanut oil and drizzle over the lentils. Grind over black pepper. This salad can marinate a few hours.

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